Recipe: Rhubarb Johnnycake
Rhubarb is in season in the Hudson Valley so I decided to test a version of my Peach Johnnycake using Rhubarb in place of the peaches. I brought the cake to a committee meeting for the Woodstock Farm Festival and they all gave it the thumbs up. Just substitute 2 cups sliced rhubarb for the peaches and swap ground ginger for the cinnamon. Since rhubarb is tart, add another tablespoon of sugar when you toss the sliced rhubarb with the sugar and ginger.
I think the corn flour from Wild Hive Farm is really the star of this recipe. It’s so light and makes the most delicate cakes but packed with cornmeal flavor. I highly recommend it.
2 cups Rhubarb – sliced
3 Tbsp Raw Sugar
1/4 tsp Ground Ginger
1 Cup Corn Flour
1 tsp Baking Powder
1/4 tsp Salt
1/2 Cup Raw Sugar
1 Stick of Unsalted Butter – softened
2 Tbsp Sour Cream
1tsp Pure Vanilla Extract
Rhubarb – Joan Reynolds, Bearsville, NY
Corn Flour – Wild Hive Farm
Butter – Cabot
Eggs – Quattro’s Poultry
Sour Cream – Hudson Valley Fresh
Preheat the oven to 350° Grease a 9” springform pan.
Toss the sliced rhubarb with 3 Tbsp of sugar and the ginger. Set aside. In another bowl, whisk together the corn flour, baking powder and salt. In a separate bowl, beat 1/2 cup sugar with the butter until creamy. Beat in the eggs, sour cream and vanilla.
Add the corn flour mixture to the butter mixture and stir just enough to combine. Pour the batter into the cake pan. Arrange the rhubarb slices on top of the batter and sprinkle the top with a little sugar.
Bake for 45 minutes or until a toothpick comes out clean. Cool on a wire rack.
Slice and serve with Whipped Cream or Vanilla Ice Cream.
What is your favorite way to enjoy rhubarb?
This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.
Photo Credit: Cheryl Paff
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